Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a larger bowl, mash the bananas and mix in the granulated sugar, brown sugar, egg, oil, and vanilla extract until well combined.

Fold the dry ingredients into the wet mixture gently until just combined, then fold in chopped pecans.

Divide the batter among the muffin cups, filling each about three-quarters full.

In a separate bowl, mix cream cheese, granulated sugar, egg yolk, and vanilla until smooth. Add milk if necessary.

Spoon cream cheese mixture onto each muffin, swirling it into the batter with a toothpick.

Bake for 16-18 minutes, until a toothpick comes out clean. Let cool for 5 minutes in the pan.

Transfer muffins to a wire rack to cool completely before serving.